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Ingredients
- 4 large red peppers
- 6 medium tomatoes
- 8 tinned anchovy fillets
- 2 cloves garlic sliced
- 80 mls extra virgin olive oil
- Black pepper
- basil leaves
Ingredients
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Instructions
- Cut peppers in half through their stalks, de-seed and place them cut side up on a lightly oiled heavy baking tray
- Skin tomatoes by placing them in boiling water for 1 minute
- Cut each tomato into quarters and place 3 pieces in each half pepper
- Snip each anchovy fillet into smallish pieces and place one set in each pepper
- Divide garlic cloves similarly
- Spoon 2 t (10 mls) of olive oil into each pepper and season with ground black pepper.
- Roast for 50-60 minutes at 180 C until edges of the peppers begin to caramelise
- Transfer peppers to their serving dishes, retaining the juices in each and garnish with basil leaves
Recipe Notes
Can be served warm or cold Serves 4. Delicious with focaccia or other good bread